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Meal families
Mushrooms, Vegetables, Pasta and Rice
White asparagus with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsShellfish and Seafood
Lobster fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Cooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Pizza, Quiche, Tart and Pie
Green asparagus quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Desserts
Apple Flammkuchen
Thin layer of bread dough topped with cream or fromage blanc, apple slices, and flambéed with Calvados.
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Cold starters
Salmon tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairingsBeef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
Main meals
Potjevleesch
France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.
Sauces
Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.